Starbucks Pumpkin Cream Cheese Muffins Recipe (Copycat)
If you look forward to fall just for Starbucks’ famous pumpkin cream cheese muffins, you’re not alone. That rich pumpkin spice flavor, the moist muffin texture, and that irresistible cream cheese center—it’s no wonder these muffins sell out fast once pumpkin season hits.
Ingredients
Muffins:
- 1 ¾ cups flour
- 1 cup pumpkin purée
- ½ cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
Cream Cheese Filling:
- 6 oz cream cheese
- 3 tbsp powdered sugar
- ½ tsp vanilla
Optional Topping:
- 2 tbsp pepitas
Instructions
- Preheat oven to 350°F. Line muffin tin with liners.
- Mix cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- In a large bowl, whisk pumpkin, sugars, eggs, oil, and vanilla.
- In a separate bowl, mix flour, baking powder, soda, salt, and spices.
- Combine wet and dry ingredients. Fill muffin cups ¾ full.
- Add a teaspoon of cream cheese into the center of each muffin.
- Sprinkle with pepitas if using.
- Bake 18–22 minutes or until set. Cool before serving.
Notes
- Use block-style cream cheese (not whipped) for the best texture in the center. It holds its shape and doesn’t melt into the batter.
- Don’t overmix the batter—this helps keep the muffins tender and prevents tunneling.
- Use a cookie scoop for evenly sized muffins and a neater presentation.
- Add-ins welcome: You can mix chopped nuts or mini chocolate chips into the batter if you’d like more texture or sweetness.
- Store muffins in the fridge due to the cream cheese center. Let them come to room temp or warm slightly before serving.
- Freezing? Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge or microwave for a warm treat.